Bottle Gourd Pudding “Lauki ki Kheer” Recipe:
Taking a detour from the traditional Indian rice kheer, I decided to satiate my Nani’s (maternal grandma who was coning over for a tea) sweet palate with rich and creamy Lauki ki kheer (Bottle Gourd Pudding) instead. I was obviously anxious for I was about to serve my dish to someone who has been a master of the art of Indian cooking for many decades. She is also my teacher in a way for its she who passed her culinary skills to my mother before it was finally conferred upon me. So it was quite a challenge, but I was pretty excited to accept it as it was the true test of my skills,or if at all i have it. The result however was quite satisfying as it was well received with appreciation, she’d have preferred it to be a little sweeter I know but then she’s too ‘sweet ‘(pun intended) to complain. That’s has always been the tricky part for me , I like the sweetness to be only mildly balanced which may be in contrast to other palates. So whenever you feel that I am adding too less a sugar to any recipe, do adjust it to suit your preference.
Ingredients (serves 4):
- 1 liter full cream milk
- 250 grams of bottle gourd or ‘Lauki’, peeled and grated, try to get seedless one else de-seed it.
- 4 tablespoon of castor or regular crystal sugar
- 4-5 green cardamom crushed and coarsely powdered.
- 2 drops of ghee (clarified butter)
- A pinch of keasr/saffron
- 1 teaspoon grated almonds
- some cashew
- some raisins
- Add milt to a thick bottom skillet and put it on flame to boil, then simmer and allow it to reduce to ¾rd, stirring occasionally.
- In the meanwhile completely squeeze off the excess water off the bottle gourd by placing between the palm of both your hands or wringing off in a piece of muslin cloth.
- Heat a frying pan and brush with ghee (clarified butter, add the strained bottle gourd and fry stirring continuously till the Water is completely evaporated. It should ake about 5-10 mins on medium flame so that you do not burn the bottle gourd.
- Add this to the boiling milk once reduce to the required quantity. Now reduce the entire mixture to almost ½ till it turns thick and creamy. Now add sugar and stir, then sprinkle the cardamom powder and take off the stove.
- Sprinkle kesar/saffron and let it to cool down to room temperature, if its winters simply garnish and serve however if its summer like here in India do refrigerate, garnish and serve chilled.
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